TEMPERATURE: 350 F. DEEP FAT 1. PREPARE 1 RECIPE TACO SAUCE (RECIPE NO. 025000) SET ASIDE FOR USE IN STEP 6. 2. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR; STIR TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. 3. COMBINE CANNED TACO SEASONING MIX AND WATER; SIMMER 15 MINUTES. ADD TO MEAT; COOK 5 MINUTES. 4. FRY EACH TORTILLA 15 SECONDS; DRAIN ON ABSORBENT PAPER. FOLD IN HALF. 5. PLACE 1/4 CUP (1-NO. 16 SCOOP) MEAT FILLING IN EACH TORTILLA; LINE UP NEXT TO EACH OTHER IN STEAM TABLE PAN. COVER; KEEP WARM. 6. JUST BEFORE SERVING, TOP EACH TACO WITH CHEESE, LETTUCE, ONIONS, AND 1 TBS TACO SAUCE. NOTE: 1. IN STEP 1, 18-7 OZ BT PREPARED TACO SAUCE MAY BE USED. NOTE: 2. IN STEP 3, 2 1/3 TBSP (7 CLOVES) DRIED GARLIC MAY BE USED. MINCE AND FRY WITH BEEF. NOTE: 3. IN STEP 5, FOR CRISP TORTILLAS, USE 200 EACH THAWED CORN TORTILLAS. FOLD TORTILLAS; PLACE IN TACO RACK. BAKE 8 TO 10 MINTUES IN 425 F. OVEN UNTIL CRISP. FAT OR OIL IS NOT NECESSARY. DO NOT USED CANNED TORTILLAS. NOTE: 4. IN STEP 5, 200 TACO SHELLS, PREFORMED MAY BE USED. DO NOT FRY. NOTE: 5. IN STEP 5, 10 LB 7 OZ (200) THAWED CORN TORTILLAS MAY BE USED. NOTE: 6. IN STEP 7, 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 6 LB FINELY SHREDDED LETTUCE AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS. NOTE: 7. IN STEP 7, INGREDIENTS MAY BE PLACED ON SERVING LINE FOR SELF- SERVICE. Recipe Number: N02101 SERVING SIZE: 2 TACOS From the (actually used today!). Downloaded from G Internet, G Internet.